Main Dishes

Tofu Rice Bowl Recipe

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This recipe is a spicy tofu bowl, full of marinated vegetables and fresh herbs, on a bed of grains !!

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Tofu Bowl
2 cups cooked brown rice
1 cups shredded carrots
2 cups spinach leaves
2 cups broccoli florets
2 teaspoons olive oil or additional sesame oil divided
1 cup chickpeas (drained and rinsed, if using canned) salt/pepper
16 oz extra firm tofu pressed and drained
Peanut sauce
1-2 tablespoons toasted sesame oil
¼ cup low-sodium soy sauce
¼ cup 100% pure maple syrup
2 teaspoons chili-garlic sauce
¼ cup creamy or crunchy peanut butter
Preheat the oven to 400 degrees F. Cube tofu and place in a single layer on a non-stick baking sheet and cook for 25 minutes. If you aren't using a non-stick baking sheet, lightly spray with cooking spray. Remove from oven and place in a shallow bowl. Whisk together the ingredients for the sauce (sesame oil, soy sauce, maple syrup, chili garlic sauce, peanut butter) until creamy and smooth. Add ½ of the sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients. Toss the broccoli with 1 teaspoon sesame or olive oil and a pinch of salt and pepper. Place in the oven and roast for 20 minutes until just tender. Heat remaining olive or sesame oil in a large nonstick skillet over medium heat. Add tofu, in batches, along with the marinating sauce until crispy and golden browned, about 3-4 minutes. To assemble, divide the brown rice among 4 bowls, top each bowl with ¼ cup shredded carrots, ½ cup spinach leaves, ¼th broccoli, ¼ cup garbanzo beans and a few pieces of tofu. Drizzle with remaining peanut sauce.
Nutritions

Calories
767

Sodium
515mg
21% DV

Fat
13g
20% DV

Protein
21g
42% DV

Carbs
145g
49% DV

Fiber
16g
66% DV

Slow Cooker Black Bean and Corn Salsa Chicken is such an easy dump-and-go slow cooker recipe.You can serve it over rice, in tortillas, with chips, or eat it like chili. We love it. Also, this recipe can easily be doubled. We like to double the recipe and save half of it for a later date. ...

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